Enjoy this decadent recipe for Amarula Praline Tart with Caramelised Pear & Chocolate Ripple Ice Cream this weekend.


For the Amarula ripple sauce:
40g butter
40g brown sugar
75ml full cream milk
1Tbsp Icing sugar
60ml and 1 Tbsp Amarula
50g dark chocolate, chopped

For the ice cream:
500g (4 small) just ripe pears, peeled
10g butter
80g sugar
3 egg yolks
375ml full cream milk

For the praline:
100g sugar
100g skinned almonds
50ml Amarula

For the caramel centre:
180g butter
180g brown sugar
200ml full cream milk
385g (1 tin) condensed milk
2 eggs

For the base
130g PnP cream crackers, crushed
55g butter, melted
1 egg white, beaten

How to

Start with the ripple:
Melt butter and sugar for the ripple in a pot. When sugar is dissolved add milk and boil. Set aside.

Cook the pears and leave to freeze overnight:
Core and roughly chop pears to 1cm dice. Heat a pan with the 10g butter and add pears.

Cook for 10 minutes until tender and golden. Add 1 Tbsp of the ripple caramel and toss.

Remove from heat, cool and place in freezer until solid – freezer dependant, might need to be overnight.

Return the ripple sauce to the stove, add the icing sugar and 60ml Amarula. Boil for 2 minutes. Remove from heat, add the chopped chocolate and stir well. Add the Tbsp Amarula and leave to cool.

Make the custard:
Beat egg yolks and sugar until light and fluffy. Scald milk and slowly add to eggs. Cook on a medium heat until the custard coats the back of a spoon (85°C). Leave to cool.

Make the icecream
When the pears are frozen solid, blend with the custard until it becomes fine slush.

Pour half into a 2L icecream container. Pour over a third of the ripple sauce. Swirl with a spoon.

Repeat with remainder of pear icecream and a third of ripple sauce.

Re-freeze until solid enough to scoop – freezer dependant – about 4 hours.

For the praline:
Toast the almonds in a pan until light brown.

Heat the sugar in a pot until liquid and golden brown.

Heat the nuts and add. They will start to pop.

Pour onto a well greased tray to cool.

Grind the praline until fine and then add the amarula to make a paste.

For the caramel centre:
Melt butter and sugar until syrupy and sugar is almost completely dissolved.

Add the condensed milk and cook over a low heat for 20 minutes, until sandy brown. Stir continuously.

Remove from heat and whisk in milk.

Leave to cool, and mix in eggs.

For the Base:
Preheat the oven to 190°C.

Crush the biscuits until fine.

Add melted butter and egg white and mix well.

Press firmly into a 22 – 24cm dish.

Bake for 5 minutes and leave to cool.

To make the tart:
Turn oven to 170°C

Warm praline in the microwave for a few seconds. so that is it spreadable.

Pour and gently spread the praline onto bottom of baked crust.

Pour caramel on top and bake for 30-35 minutes, until set, but slightly wobbly in the centre.

Leave to cool.

Cut slices and serve with the icecream and drizzle with more Amarula ripple sauce.

Recipe courtesy of How to Cook an Elephant – a food blog by Lara Johnson

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